Sunday, August 18, 2013

Roasted Garlic Deviled Eggs

It's that time of year again: Deviled Egg Pageant! I know you've all been on the edge of your seat, waiting to see what I'd make for this year's competition. If you remember, last year I totally won for my dill & stone ground mustard deviled eggs. This year, I decided to move toward something a little different: roasted garlic deviled eggs.


I didn't win my entered category, but I did get an honorable mention for eggs "Just Like Grandma Used to Make." Now that's a compliment. This recipe uses a dozen eggs (so the yield is 24 deviled eggs), so be sure to adjust for the amount that you want to make.



Prep Time: 40 minutes
Cook Time: 40 minutes



Ingredients
One (1) dozen eggs, hard-boiled
(click on link for boiling instructions)
Four (4) tablespoons of mayonnaise
Four (4) garlic bulbs
One (1) tablespoon of extra-virgin olive oil
One (1) teaspoon of paprika
1/2 teaspoon of cayenne pepper
Plastic sandwich baggie, to be used as a pastry bag
 



Directions
Preheat oven to 400F degrees.
Remove the outer 'paper' from the garlic bulbs and cut about 1/4" off of the top, so the cloves are showing.
Place them all in a foil-covered baking dish and lightly top with olive oil, salt, and pepper.
 
 
Close the foil over the bulbs and roast for 30-35 minutes.
Once the garlic is done roasting, remove from foil and scoop out each clove.
Mash the garlic cloves into a paste. Set aside in a mixing bowl.
Once eggs are completely cool after boiling, shell each egg.
 
 
Slice eggs in half and remove the yolk. Spoon yolk into the same bowl as the garlic paste.
Set egg whites aside face up.
In mixing bowl with yolk and garlic, mix in the mayonnaise. The mixture should be slightly fluffy, and if it is not, add more mayonnaise.
 
 
Spoon the mixture into the sandwich baggie and cut one small corner off. You will use this the same way that you would use to frost a cake.
Fill each egg white with the yolk mixture.
Garnish with paprika and cayenne.
Serve, share, and enjoy!
 
Awww yeahhhh.